Background

The application of High Hydrostatic Pressure (HHP) processing technology as a non-thermal pasteurization method has been extensively investigated over the last two decades. Listeria monocytogenes is a relevant target for food safety due to its ability to grow and/or survive in a wide range of environmental conditions and be present at hazardous levels in food commodities where lethal treatments have not been carried out, such as some ready-to-eat foods (RTE).

Scope and approach

This review presents a compilation of modelling studies describing pressure-induced inactivation of L. monocytogenes in foods. The influence of a series of factors, including technological parameters, food matrix composition and the physiological state of bacterial cells on inactivation levels is also discussed, as it should be clearly understood and evaluated in order to set and optimize HHP processing conditions.

Key findings and conclusions

The use of mathematical models to predict the inactivation and probability of recovery of L. monocytogenes in foods during HHP application and subsequent storage can help food processors and managers to comply with the current microbiological regulations established for RTE foods, as well as optimize processing conditions.

中文翻译：

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食品中高静水压处理对李斯特菌李斯特菌灭活的建模：综述

背景

在过去的二十年中，对高静水压（HHP）处理技术作为一种非热巴氏灭菌方法的应用进行了广泛的研究。单核细胞增生李斯特菌是食品安全的重要目标，因为它具有在各种环境条件下生长和/或生存的能力，并且在尚未进行致命性处理的食品中（例如一些现成的）存在危险水平吃食物（RTE）。

范围和方法

这篇评论提出了模型研究的汇编，描述了压力诱导食品中单核细胞增生李斯特菌的失活。还讨论了一系列因素的影响，包括技术参数，食物基质组成和细菌细胞的生理状态对失活水平的影响，因为应该清楚地理解和评估它们以便设置和优化HHP加工条件。

主要发现和结论

使用数学模型预测在HHP应用和后续存储过程中食品中单核细胞增生李斯特氏菌的失活和恢复的可能性，可以帮助食品加工者和管理者遵守针对RTE食品建立的现行微生物法规，并优化加工条件。